Oven, you're going to be busy for the foreseeable future!!
But what inspiration...
So many beautiful shapes and flavors. So many old, old recipes that I want to try.
Walking into a pastry shop in Europe I get the same feeling as when I go into a bookstore--happily overwhelmed.
All this has to get channeled somewhere, right?
I'm starting with the Fresh from the Oven menu. I had a breakfast order today so I decided to unveil my Viennese Lemon Buns.
Soft, lemony, creamy, a little sweet, a little savory and wholly satisfying.
There are lots of variations of sweet buns from Vienna to Prague. They're called buchty, kolachy or buchteln. They can be open-faced or stuffed with anything from jam and nut paste to cheese.
Rick Rodgers covers Buchty in Kaffeehaus too. His recipe is similar to mine with only a couple of exceptions--raisins in the filling, baking the buns tight together like cinnamon rolls.
I like them baked separately like cookies. They are easier to transport and to serve. The golden crust also keeps them moist inside for much longer.
This is probably one of the easiest yeast doughs you'll find. It's quick to put together and the rise time is relatively short. You're not going to spend your whole day babysitting these. Shaping is easy because the dough is really forgiving it just keeps rising and rising. You can either refrigerate the shaped rolls for a next morning bake or freeze them for sometime down the road.
It takes about 3 minutes to throw together the filling, so it's best to do that just before you put them in the oven.
Things I would change:
- More zest in the dough. I really like the lemon essence to be throughout the bun and not just in the filling.
- Bake until barely golden. This goes against the standard rule of thumb "the more golden, the fuller the flavor." In this case it can toughen the bun slightly. Get color, but just a little.
- Try other citrus flavors too--orange, lime, grapefruit
It's no secret that I ADORE these. I lean toward the blander breakfast items--toast, plain croissant, cornflakes. I'm not big on the syrupy bear claw or oozing chocolate croissant in the morning. My tongue can't take sweet first thing. But I'm all over the Viennese Lemon Bun. It's doughy and creamy (I never turn down creamy) with a hint of tart lemon. Sweet doesn't even enter my thoughts although I know they are. For me this is the perfect breakfast pastry.
The buns usually are best the day you make them, but you can put them in the microwave for just a brief blast the next day to restore their chewy-goodness.